Description
1 baguette, sliced into ½-inch pieces
2 tbsp olive oil
2 tbsp unsalted butter
8 oz cremini or shiitake mushrooms, finely sliced
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp fresh thyme leaves
¼ cup heavy cream
½ cup shredded Fontina cheese
1 tsp truffle oil
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush with olive oil. Toast for 8-10 minutes until golden and crisp.
In a skillet over medium heat, melt butter and sauté mushrooms with garlic, salt, black pepper, and thyme until softened, about 5 minutes.
Stir in heavy cream and let simmer for 2 minutes, then remove from heat and mix in Fontina cheese until melted. Drizzle in truffle oil and stir to combine.
Spoon the mushroom mixture onto the toasted baguette slices and sprinkle with grated Parmesan cheese.
Return to the oven for 5 minutes until the cheese is bubbly.
Garnish with fresh parsley and serve warm. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 220 per serving Servings: 6 servings
